Rabbit in asparagus

Ingredients for Rabbit in asparagus

Instructions for Rabbit in asparagus

To prepare the Rabbit in asparagus recipe, please follow these instructions:

Cut the rabbit into pieces with a sharp knife. Bove and clubs are divided into the joint, the back is cut into 4 pieces. The head is cut and chopped, but removed before serving. Peel the onions and cut them well. Peel the asparagus. Put peel and end into a pan with cream and 2 dl water. Let it simmer for 20 min. Say the weather from.

Brown canine and onions in a thick pot, it should only be golden, not brown. Bring the vermouth on and let it boil almost completely. Bring 2 dl water, salt and pepper and asparagus cream and simmer for very little heat for approx. 30 min, or until the rabbit is just cooked, if it gets more, it will dry. Take the meat up and keep it warm. Put the asparagus in the saucepan and let them boil in the sauce until they are tender, about 5 minutes. If the sauce is too thin, it crumbles with corn starch.

Serve the rabbit with Asparagus sprays and new potatoes sprinkled with parsley and plenty of chaff.